Reviewed: Jul. 16, 2012

I very much like the taste of this bread, I am just not sure if I did something incorrectly because even after 60 minutes it was really saucy and unbaked at the top. So I turned up the heat a little and put it back in. Great then.

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Reviewer:

Ritarama

Reviewed: Jul. 15, 2012

Awesome bread. Made with 1/4 oil and 1/4 unsweetened applesauce. I added some cinnamon and a pinch or two of sugar for the top. So so so delicious. My toddler, one year old and husband loved it too.

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BeeParm

Reviewed: Jul. 9, 2012

Very moist and tasty. My changes: 1) substituted 2% plain Greek Yogurt for the oil. 2) I used about 1/4 of the nuts as a topping: I combined the, with cinnamon and light brown sugar. 3) Made in cupcake pans. Made15 cupcakes. Baked at 300 degrees for about 25". Used paper cupcake liners. They stuck a bit more than a typical cupcake. Perhaps I'll try a bit of Pam next time. 4) Used about 1 1/4 cups VERY ripe bananas (4 small bananas). 5) Used pecans Definite repeater!

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Reviewer:

phdmom

Reviewed: Jun. 25, 2012

EXCELLENT!!!!! I substituted agave for honey and it worked great!!! I might do 1/4 agave next time because it was quite sweet (no problem for me but I better if the kids have less sweets). It was moist, nutty and it looked amazing! fool proof! :-)

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Reviewer:

nina

Reviewed: Jun. 13, 2012

Oh my! I can not stop eating this fabulous bread! It's so addicting. Like the others that have made this receipe I swapped the oil and replaced it with applesauce. For a really treat smear slices with peanut butter or nutella. So yummy! This is a keeper.

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Reviewer:

food fan

Reviewed: Jun. 9, 2012

Very nice! Used 1/4 cup oil and 1/4 cup applesauce. Can use 1 1/4 cups banana (or 1 cup + 1 sliced banana)

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Reviewer:

Icook

Cooking Level: Expert

Reviewed: Jun. 5, 2012

Been in search of a whole wheat no refined sugar recipe that actually tasted good...my search is over. I only changed out the oil to fit my eating plan. Used coconut oil, added a tsp cinnamon, used 3 very ripe bananas, and used white whole wheat flour. Very good and plan to make often.

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Reviewer:

jscj13

Reviewed: May 24, 2012

I made this for my father who is now watching his sugar intake, Dr's orders. Its great, cant even tell that there is no sugar in it.

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Home Town: Huntersville, North Carolina, USA

Reviewed: May 24, 2012

All I can say is... I should have made a double batch! I was looking for a healthier banana bread (aka: natural sweeteners instead of sugar, and whole wheat) and this was a great find. I made it as muffins instead of a loaf so it's easy for the kiddos. The only changes I made (aside from addition of spices) was out of necessity- I was low on some ingredients. I used 3 large bananas, grapeseed oil (wanted to use coconut but did not have enough) and half raw honey/half maple syrup (amounted to 1/3c instead of 1/2- hence the extra banana for sweetness). I also added cinnamon and nutmeg, and a dash of allspice and clove. Awesome! And thank you! :)

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